CN104544227A - Processing method of chicken breast strips without sticks - Google Patents
Processing method of chicken breast strips without sticks Download PDFInfo
- Publication number
- CN104544227A CN104544227A CN201410749611.6A CN201410749611A CN104544227A CN 104544227 A CN104544227 A CN 104544227A CN 201410749611 A CN201410749611 A CN 201410749611A CN 104544227 A CN104544227 A CN 104544227A
- Authority
- CN
- China
- Prior art keywords
- chicken
- powder
- pickling
- tumbling
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 206010034203 Pectus Carinatum Diseases 0.000 title abstract 6
- 238000005554 pickling Methods 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 24
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 239000000341 volatile oil Substances 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 229940029982 garlic powder Drugs 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000124033 Salix Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000005338 heat storage Methods 0.000 claims description 3
- 230000007170 pathology Effects 0.000 claims description 3
- 239000002574 poison Substances 0.000 claims description 3
- 231100000614 poison Toxicity 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 4
- 238000005096 rolling process Methods 0.000 abstract 2
- 238000007599 discharging Methods 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method of chicken breast strips without sticks. The processing method comprises the following steps: pretreating raw materials; preparing a pickling material; rolling chicken breast, pickling, putting into a disc, freezing, packing, and refrigerating; adding a pickling liquid, vacuumizing, and then rolling for 20 minutes until the pickling liquid is completely absorbed; discharging out of a tank, and putting into a refrigerated storage at 0-4 DEG C for storing; and putting the rolled raw materials into the refrigerated storage at 0-4 DEG C for 8-12 hours and pickling. Through reasonable proportion and improvement in processing and pickling, the taste of the chicken breast strips is improved; the nutrient value of the chicken breast is reserved; meanwhile, the content of a harmful substance of the chicken breast strips is reduced as much as possible; and good health is facilitated.
Description
Technical field
The present invention relates to a kind of chicken fillet, is a kind of processing method without signing chicken fillet specifically.
Background technology
Chicken fillet is cut into strip with Fresh Grade Breast, when cutting, first Fresh Grade Breast is cut into sheet, and then the Fresh Grade Breast of sheet is cut into inch strips, because the Fresh Grade Breast that cuts is just as the willow leaf of a rule, so cock willow.Present chicken fillet has become the snack that people often eat, but current chicken fillet batching is single, processing technological proces s is fairly simple, the chicken fillet processed not only taste is poor, and due to the impact by salting period temperature, reduce the nutritive value of chicken fillet, even create harmful substance, not only be difficult to the taste meeting people, and long-term eating also is harmful to health.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of taste is better, nutritional labeling retains complete, and harmful components few without the processing method signing chicken fillet.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of processing method without signing chicken fillet, comprises following procedure of processing:
Step one, pretreatment of raw material
Following raw material are chosen according to weight portion, chicken little brisket 60-70 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, Chinese prickly ash part 0.4-0.6 part, chilli extract 0.0015-0.0022, Japan pepper essential oil 0.001-0.003 part, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, spicy essential oil 0.02-0.03 part, white pepper powder 0.2-0.4 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.04 part, the little brisket of chicken is selected without extravasated blood, without soft or hard bone, without pathology, foreign,
The making of step 2, preserved materials
Beater is put into after the various auxiliary materials such as salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, Chinese prickly ash part, chilli extract, Japan pepper essential oil, high peppery powder, garlic powder, onion powder, phosphate, spicy essential oil, white pepper powder, the fresh powder of chicken, ethyl maltol, soybean oil, pigment and frozen water being weighed according to weight portion, stir 5 minutes, until stir, dissolve completely, make pickling liquid;
The tumbling of step 3, little brisket
Little brisket after selecting is put into tumbler, then by adding pickling liquid tumbling, finally going out tank and putting into the preservation of 0-4 degree freezer;
Step 4, to pickle
Raw material after tumbling is placed in freezer and pickles;
Step 5, balance
By being placed in uniformly having disappeared in the dish of poison without signing chicken fillet after pickling, be organized into the shape of willow leaf, must not adhesion;
Step 6, freezing, packaging, refrigeration:
By freezing for the freezer that the nothing label chicken fillet after balance puts into less than-25 DEG C, after product is freezing, without label chicken fillet packaging, less than-18 DEG C constant heat storages keepings after packaging, will be put into as requested.
As preferred technical scheme, the described processing method without signing chicken fillet, in step 3, after adding pickling liquid, vacuumizes rear tumbling 20 minutes, absorbs completely to pickling liquid, goes out tank and puts into the preservation of 0-4 degree freezer.
As preferred technical scheme, the described processing method without signing chicken fillet, in step 4, the raw material after tumbling is placed in the freezer of 0-4 degree to place and pickles for 8-12 hour.
Owing to have employed technique scheme, the Fresh Grade Breast protein content of employing is higher, is easily absorbed by the body into utilization, has the effect improved the health.The phospholipid that Fresh Grade Breast contains, be one of growth in humans's important sources of growing, protein content is high, fine and tender taste, and flavour is delicious, and the content of potassium aqc amino acid is higher, therefore can make up the deficiency of ox and pork.First by little brisket and pickling liquid tumbler tumbling mixing before pickling, and tumbling under vacuum, not only increases the efficiency of pickling, decreases the generation of harmful substance, and makes that little brisket mix evenly thorough, so be chicken fillet taste evenly.
Beneficial effect of the present invention: by rational proportioning, and process the improvement of pickling, not only increase the taste of chicken fillet, and remain the nutritive value of Fresh Grade Breast, reduce the content of chicken fillet harmful substance simultaneously as much as possible, be conducive to healthy.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Without the processing method signing chicken fillet, comprise following procedure of processing:
Step one, pretreatment of raw material
Following raw material are chosen according to weight portion, chicken little brisket 60-70 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, Chinese prickly ash part 0.4-0.6 part, chilli extract 0.0015-0.0022, Japan pepper essential oil 0.001-0.003 part, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, spicy essential oil 0.02-0.03 part, white pepper powder 0.2-0.4 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.04 part, the little brisket of chicken is selected without extravasated blood, without soft or hard bone, without pathology, foreign,
The making of step 2, preserved materials
Beater is put into after the various auxiliary materials such as salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, Chinese prickly ash part, chilli extract, Japan pepper essential oil, high peppery powder, garlic powder, onion powder, phosphate, spicy essential oil, white pepper powder, the fresh powder of chicken, ethyl maltol, soybean oil, pigment and frozen water being weighed according to weight portion, stir 5 minutes, until stir, dissolve completely, make pickling liquid;
The tumbling of step 3, little brisket
Little brisket after selecting is put into tumbler, then proportionally adds pickling liquid, vacuumize rear tumbling 20 minutes, absorb completely to pickling liquid, finally go out tank and put into the preservation of 0-4 degree freezer;
Step 4, to pickle
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
Step 5, balance
By being placed in uniformly having disappeared in the dish of poison without signing chicken fillet after pickling, be organized into the shape of willow leaf, must not adhesion;
Step 6, freezing, packaging, refrigeration:
By freezing for the freezer that the nothing label chicken fillet after balance puts into less than-25 DEG C, after product is freezing, without label chicken fillet packaging, less than-18 DEG C constant heat storages keepings after packaging, will be put into as requested.
The equipment such as the tumbler used in preparation method of the present invention are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (3)
1., without the processing method signing chicken fillet, it is characterized in that, comprise following procedure of processing:
Step one, pretreatment of raw material
Following raw material are chosen according to weight portion, chicken little brisket 60-70 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, Chinese prickly ash part 0.4-0.6 part, chilli extract 0.0015-0.0022, Japan pepper essential oil 0.001-0.003 part, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, spicy essential oil 0.02-0.03 part, white pepper powder 0.2-0.4 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.04 part, the little brisket of chicken is selected without extravasated blood, without soft or hard bone, without pathology, foreign,
The making of step 2, preserved materials
Beater is put into after the various auxiliary materials such as salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, Chinese prickly ash part, chilli extract, Japan pepper essential oil, high peppery powder, garlic powder, onion powder, phosphate, spicy essential oil, white pepper powder, the fresh powder of chicken, ethyl maltol, soybean oil, pigment and frozen water being weighed according to weight portion, stir 5 minutes, until stir, dissolve completely, make pickling liquid;
The tumbling of step 3, little brisket
Little brisket after selecting is put into tumbler, then by adding pickling liquid tumbling, finally going out tank and putting into the preservation of 0-4 degree freezer;
Step 4, to pickle
Raw material after tumbling is placed in freezer and pickles;
Step 5, balance
By being placed in uniformly having disappeared in the dish of poison without signing chicken fillet after pickling, be organized into the shape of willow leaf, must not adhesion;
Step 6, freezing, packaging, refrigeration:
By freezing for the freezer that the nothing label chicken fillet after balance puts into less than-25 DEG C, after product is freezing, without label chicken fillet packaging, less than-18 DEG C constant heat storages keepings after packaging, will be put into as requested.
2. as claimed in claim 1 without the processing method signing chicken fillet, it is characterized in that, in step 3, after adding pickling liquid, vacuumize rear tumbling 20 minutes, absorb completely to pickling liquid, go out tank and put into the preservation of 0-4 degree freezer.
3., as claimed in claim 1 without the processing method signing chicken fillet, it is characterized in that, in step 4, the raw material after tumbling is placed in the freezer of 0-4 degree to place and pickles for 8-12 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749611.6A CN104544227A (en) | 2014-12-10 | 2014-12-10 | Processing method of chicken breast strips without sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749611.6A CN104544227A (en) | 2014-12-10 | 2014-12-10 | Processing method of chicken breast strips without sticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544227A true CN104544227A (en) | 2015-04-29 |
Family
ID=53062148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410749611.6A Pending CN104544227A (en) | 2014-12-10 | 2014-12-10 | Processing method of chicken breast strips without sticks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544227A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105182A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Snowflake chicken fillet and manufacturing technological process thereof |
| CN105105187A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of coconut chicken fillet |
-
2014
- 2014-12-10 CN CN201410749611.6A patent/CN104544227A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105182A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Snowflake chicken fillet and manufacturing technological process thereof |
| CN105105187A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of coconut chicken fillet |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |